Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

Publication details

Journal : International Journal of Gastronomy and Food Science , vol. 31 , p. 1–6 , 2023

Publisher : Elsevier

International Standard Numbers :
Printed : 1878-450X
Electronic : 1878-4518

Publication type : Academic article

Contributors : Chan, Sherry Stephanie; Iversen, Stian Gjerstad; Skuland, Aase Vorre; Rotabakk, Bjørn Tore; Lerfall, Jørgen; Rognså, Guro Helgesdotter; Roth, Bjørn

Links :
ARKIV : hdl.handle.net/11250/3063850
DOI : doi.org/10.1016/j.ijgfs.2022.1...

Research areas

Quality and measurement methods

Sensory sciences